Warm Pumpkin Spinach and Feta Salad

1. 1

   Cook the pumpkin in boiling salted water for about 5 minutes or until just tender.

2. 2

   Drain and refresh under running cold water.

3. 3

   Heat the olive oil in a large frying pan and cook the pine nuts for about 2 minutes or until golden.

4. 4

   Stir them occasionally.

5. 5

   Remove the pine nuts and drain on paper towel.

6. 6

   Add the onion to the pan and cook over a medium heat for 5 minutes, or until just soft.

7. 7

   Stir in th pumpkin and the paprika and cook, stirring, over a low heat for 1 minute.

8. 8

   Stir in the spinach and the orange juice and cook for a further 3-5 minutes or until the spinach has just wilted.

9. 9

   Gently stir through the pine nuts and feta and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.